Thursday, February 17, 2011

Low-Point Succulent Steak Stir-Fry

What happens when you mix thin juicy steak strips with vegetables, a tasty stir-fry sauce, and serve over rice? Well, nothing...until you taste it. In the movie Julie & Julia, they said you're never supposed to say "Yum" when tasting a completed recipe. I don't get that because when my family says this after they have tasted one of my completed recipes, there's no question about it... it's definitely a recipe worth blogging about! :)

Low-Point Succulent Steak Stir-Fry
- 1.5 pounds boneless beef sirloin steak
- 1 Tbs plus 1 tsp. cornstarch
- 1, 10.5 oz can beef broth
- 2 Tbs soy sauce
- 1 Tbs vegetable oil
- 3 cups frozen Deluxe Stir-Fry Vegetables
- 1/4 tsp. garlic powder
- Hot cooked rice
Slice beef into very thin small strips. Mix cornstarch, broth, and soy sauce until smooth. Set aside. Heat oil in skillet. Add beef and stir until browned. Drain any fat or juice from beef. Push beef to one side of skillet. Add frozen veggies and garlic powder. Stir-fry until tender-crisp. Stir cornstarch mixture and add to beef and vegetables. Cook and stir until mixture boils and begins to thicken. Serve over rice. "YUM!" If you'd like a printer-friendly version of this recipe, Click Here.
Total servings = 6 (1 cup servings)
Serving size = 1 cup
Points per serving = 7
(over 1/2 cup rice, the total points is 9)
I had 1/2 cup rice with 1/2 cup stir-fry and this was pretty filling and only 5.5 points.

"Food is an important part of a balanced diet." - Fran Lebowitz

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